Up to now we have just sliced and eaten it, maybe pounded it and put it on a sandwich, or at most mixed it with cream cheese for a dip. But modern South African chefs are doing wonderful things with traditional food. Enjoy!
2 beef stock cubes
10ml coarsely ground black pepper
2ml whole nutmeg, grated
2ml freshly ground coriander
250ml cake flour
2 litre boiling water
250ml coarsely grated mature cheddar cheese
200g finely sliced moist biltong
Cream and port to taste
100g blue cheese, crumbled
- Melt the butter in a heavy-based saucepan.
Crumble the stock cubes and add to the butter, along with the spices.
Add the flour and heat, stirring continually until the flour begins to simmer.
Mix the milk and boiling water, and slowly stir into the flour mixture.
Stirring continually, heat slowly over medium heat until the mixture begins to simmer and thicken.
Remove from the heat and stir in the cheddar cheese and half of the biltong.
Do not bring the mixture to boil again.
Keep warm until ready to serve.
Stir in a little cream and port just before serving if desired.
Ladle the hot soup into deep soup bowls and scatter a little of the remaining biltong, as well as the blue cheese on top.
Serve with bread.